Holiday Recipes for a Scrumptious Thanksgiving Breakfast or Snack

Thanksgiving is right around the corner, and everyone is looking for those new holiday recipes that will set this year apart from any other. Whether you’re hosting a large number of people for the Thanksgiving holiday or having a relaxed, simple weekend at home, we’ve got a few ideas for you! Here are a couple of recipes we’ve been using at The Golden Leaf Inn to spice up the beautiful fall weather we’ve been having this year in Estes Park, Colorado.

The traditional turkey and trimmings are always a part of our tradition around Thanksgiving as we celebrate being thankful for all that we have, but what about trying a new brunch recipe to get the taste buds and stomachs prepared for the big meal later? Or perhaps you’d like a light sweet snack after the meal as the food settles? If you’re anything like our family, you like to have things to munch on throughout the holiday weekend and these holiday recipes may be just the thing.

Butternut Squash Frittata with Fried Sage

This butternut squash frittata is a great addition to your holiday recipes that can be used throughout the fall season. With fresh, light ingredients and only 15 minutes preparation time, you can easily whip this up the morning of Thanksgiving without cutting into your main meal preparation. Or you can wait and make it Friday morning before you head out to shop, using some of your leftovers from the Thanksgiving meal. If you’re unfamiliar with frittatas, they are similar to a quiche and can be whipped up with leftover veggies from the fridge. Consider substituting sweet potato for the butternut squash and perhaps some fresh thyme instead of sage. Creativity is part of the fun of cooking so go ahead and try this recipe, but don’t be afraid to play with the ingredients a little bit to make it yours. We hope you enjoy!

Butternut Squash Frittata with Fried Sage

Author: Cookie and Kate

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 minutes

Yield: 6 to 8 slices

Category: Breakfast
★★★★★
5 from 13 reviews
Simple, savory frittata made with butternut squash, onion, Parmesan and fried sage. This delicious gluten-free, meatless recipe is perfect for brunch or dinner. Recipe yields one 10-inch frittata, which is enough for 8 modest or 6 large slices of frittata.

INGREDIENTS:

  •  8 eggs
  • 1/2 cup milk
  • 2 cloves garlic
  • 3/4 cup freshly grated Parmesan or Pecorino Romano cheese, divided
  • 1 Tbsp extra-virgin olive oil
  • 3/4 pound butternut squash (1 small or half of a medium butternut), peeled and chopped into 1/3-inch cubes
  • 3/4 cup chopped yellow onion
  • 3/4 tsp sea salt, divided
  • Freshly ground black pepper 
  • Fried sage
  • 1-2 Tbsp extra-virgin olive oil
  • 16 fresh sage leaves (roughly 1/4 cup), chopped

 

INSTRUCTIONS:

  • Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, garlic, 1/4 tsp salt and several twists of freshly ground black pepper. Then whisk in about half of the cheese.
  • In a 10-inch, well-seasoned cast iron skillet or oven-safe sauté pan, warm 1 Tbsp olive oil over medium heat. Add the chopped onion and stir to coat. Cook for a few minutes, until the onions are starting to turn translucent. Add the squash and 1/2 tsp salt and stir. Cover the pan and reduce heat slightly to avoid burning the contents. Cook until the butternut is tender and cooked through, stirring occasionally, about 8 minutes.
  • Uncover the pan, raise the heat back to medium and cook until the excess moisture has evaporated and the butternut squash is starting to turn golden on the edges, about 5 to 10 minutes (add another little splash of olive oil if the squash starts sticking to the pan).
  • Turn the heat down to low. Arrange the butternut in an even layer in the bottom of the skillet. Whisk the egg mixture one last time and pour it into the pan. Sprinkle the frittata with the remaining cheese. Put the pan in the oven and bake until you can shake the pan (wear oven mitts!) and see that the middle is just barely set, about 14 to 17 minutes.
  • While the frittata is baking, fry the sage: Heat oil in a large (12 inch) skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy (but not brown) before transferring it to a plate, covered with a paper towel. Sprinkle the fried sage lightly with sea salt and set it aside.
  • Once the frittata is done, sprinkle fried sage on top and let the frittata rest a few minutes before slicing it into 6 large or 8 smaller wedges. Serve! 

 

Monica’s Pumpkin Scones

This is our innkeeper, Monica’s recipe and is sure to be delicious: a sweet treat that is acceptable for breakfast, brunch or simply snacking on. If you enjoy baking, this recipe mostly includes ingredients that you would have in your kitchen; just pick up an extra can of pumpkin when you do your big Thanksgiving shop, and you’ll be set.

Here are a couple of suggested variations to the recipe: You could consider sprinkling some shredded coconut over the freshly drizzled icing for your coconut fans, or if you’re like my family where we’re split about our coconut love, sprinkle half with coconut and leave it off half, pleasing everyone. If you’re watching your figure, skip the icing and substitute coconut cream/milk from the can (we recommend the Thai Kitchen brand) instead of heavy cream. You’ll still get the thick creamy consistency, but the fat content is much healthier for you. We always support you trying your own variations, and if you find something good, be sure to let us know about it so we can try it too!

Monica’s Pumpkin Scones

INGREDIENTS: 

Scones:

  • 3 cups flour
  • ¼ cup brown sugar
  • 1 Tbsp baking powder
  • 1 tsp cinnamon
  • 1 tsp allspice
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp ginger
  • ½ cup cold butter (cut into small pieces)
  • ¾ cup pumpkin
  • 1 egg yolk
  • 1 Tbsp vanilla
  • ¼ cup heavy cream

 

Icing:

  • ½ cup powdered sugar
  • 1-2 tsp milk
  • Optional: Add spices to the mixture: I like cinnamon & nutmeg best!

 

INSTRUCTIONS:

  • Combine dry ingredients: flour (GF flour of choice), brown sugar, baking powder, and spices. In a mixer or by hand combine cold butter with dry ingredients until texture resembles crumbles (or until it’s coarse).
  • Add pumpkin, egg yolk, vanilla and heavy cream until combined, beating until stiff dough forms. (If the mixture is too dry, add heavy cream until dough is formed, holding together but not too sticky.)
  • Add chocolate chips if desired.
  • Knead dough to form a ball, smash it into a round, flat shape and cut it in eighths.
  • Bake at 350 degrees Fahrenheit for 20-25 minutes.
  • Drizzle icing over warm scones and sprinkle additional cinnamon and nutmeg on top if desired. Enjoy!

 

A Holiday Recipe You Can Use All Year

The final recipe we’d like to share with you is our delicious Molasses Cookie recipe. If you come to stay at The Golden Leaf Inn, there’s a good chance you’ll have the opportunity to try these very addictive cookies that melt in your mouth and create a party for your taste buds. They could be compared to a ginger snap except with a much richer flavor. If you want to add your own pizzaz, we recommend chopped walnuts or pecans, dried blueberries, or perhaps tiny pieces of candied ginger. Whatever you do with these cookies, they are guaranteed to become a new holiday recipes favorite which you may have to keep around the house all year long.

Chewy Molasses Cookies

Servings: Makes 2 1/2 dozen cookies. In this recipe, the molasses keeps these cookies magically fresh and chewy for days. 

Helpful Tip: This cookie dough can be made and rolled into balls up to 2 weeks ahead. Simply freeze on a baking sheet then transfer to resealable plastic bags. When you’re ready to bake them, let them sit at room temperature for 30 minutes before rolling in sugar and placing on baking sheets.

INGREDIENTS:

  • 2 cups all-purpose flour
  • 2 tsps baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 3/4 tsp ground cardamom
  • 1/2 tsp kosher salt
  • 1 large egg
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/3 cup granulated sugar
  • 1/3 cup mild-flavored (light) or robust-flavored (dark) molasses
  • 1/4 cup dark brown sugar, packed
  • Coarse sanding or raw sugar, for rolling

 

INSTRUCTIONS:

  • Place oven racks in lower and upper thirds of oven; preheat to 375 degrees Fahrenheit. 
  • Combine flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl.
  • Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl.
  • Mix wet and dry ingredients just to combine.
  • Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoon and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing cookies 2″ apart.
  • Bake cookies 8–10 minutes, (rotating baking sheets halfway through) until cookies are puffed, cracked, and just set around edges (over-baked cookies won’t be chewy). Transfer to wire racks and let cool. Now begin eating!

 

We here at The Golden Leaf Inn would like to wish you a Happy Thanksgiving and we hope that you enjoy some of these recipes during this holiday season! And remember we’re open all year so if you want a break from cooking this holiday, come visit us and let us cook for you.